Salmon Balls with Avocado Sauce (Print)

Flavorful salmon balls paired with creamy avocado cilantro sauce - a simple, nutritious dinner option ready in under 30 minutes.

# Ingredients:

→ For the Salmon Balls

01 - 450g fresh salmon fillet, skin removed
02 - 60g fresh parsley, finely chopped
03 - 60g fresh cilantro, finely chopped
04 - 120g breadcrumbs or almond flour for gluten-free option
05 - 1 large egg
06 - 2 cloves garlic, minced
07 - 1 tsp smoked paprika
08 - 1 tsp lemon zest
09 - Salt and black pepper, to taste
10 - 2 tbsp olive oil, for grilling

→ For the Creamy Avocado Cilantro Sauce

11 - 1 ripe avocado
12 - 60g fresh cilantro, chopped
13 - 60g Greek yogurt or sour cream
14 - 2 tbsp lime juice
15 - 1 clove garlic, minced
16 - Salt and pepper, to taste

# Directions:

01 - Finely chop the salmon fillet or pulse in a food processor until coarsely minced. In a large mixing bowl, combine the minced salmon, chopped parsley, cilantro, breadcrumbs, egg, minced garlic, smoked paprika, lemon zest, salt, and pepper. Stir thoroughly until all ingredients are well incorporated.
02 - Take small portions of the mixture and roll into balls, approximately 5 cm in diameter. You should have about 12-14 balls depending on size.
03 - Heat olive oil in a large skillet or grill pan over medium heat. Place the salmon balls in the pan and cook for about 3-4 minutes on each side, until golden brown and cooked through. Remove from the pan and set aside.
04 - Combine the avocado, fresh cilantro, Greek yogurt, lime juice, garlic, salt, and pepper in a food processor. Blend until smooth and creamy. Taste and adjust the seasoning if needed, adding more salt or lime juice to balance the flavor.
05 - Serve the grilled salmon balls with the creamy avocado cilantro sauce either drizzled on top or as a dipping sauce on the side.

# Notes:

01 - These salmon balls can be refrigerated for leftovers and are best enjoyed fresh.
02 - For a gluten-free version, substitute breadcrumbs with almond flour.
03 - Sour cream can be used instead of Greek yogurt for a richer texture in the sauce.

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